Leftover-Salmon Noodle Casserole Popular Recipes

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Leftover-Salmon Noodle Casserole

"This was a complete throw-together-on-the-fly dinner one night. I was so pleased with how it turned out that I decided to post it. It's quick, it's rib sticking ... it's pretty good! Perfect served with a salad or a vegetable of your choice."

Ingredients :

• cooking spray
• 1 1/2 pounds uncooked elbow macaroni
• 1 (15 ounce) jar Alfredo sauce
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup heavy cream
• 3 tablespoons parsley, divided
• 8 ounces cooked salmon, flaked
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese
• 1 cup crushed cheese-flavored snack chips (such as Sunchips®)

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Combine Alfredo sauce, condensed mushroom soup, cream, and 2 tablespoons parsley in a large pot and bring to a simmer, about 5 minutes. Fold in cooked macaroni and salmon. Season with salt and pepper. Spoon mixture into the prepared baking dish. Top with Cheddar cheese followed by crushed chips.
• Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.

Notes :

• You can use 2 cans of pink salmon, de-boned and flaked, in place of the leftover salmon.
• If the mixture looks too dry, add more cream and adjust seasoning.

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